BUTTERNUT WHITE CHICKEN CHILI
This butternut white chicken chili is super comforting and delicious! Creamy, smoky white chicken chili with hearty butternut squash.
Provided by How Sweet Eats
Categories Soup
Time 40m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic with a big pinch of salt and pepper. Cook until the onion softens, about 5 minutes. Stir in the butternut squash. Add in the cumin, smoked paprika, pepper flakes and stir. Cook for 5 minutes.
- Stir in the chicken. Add in the beans and 3 cups of the chicken stock. Bring the mixture to a boil, then reduce to a simmer and cover. Simmer for 10 to 15 minutes, or until the butternut squash is fork tender.
- After 10 to 15 minutes, taste and season with more salt and pepper if needed. If you'd like the soup to have more liquid, stir in the additional cup of stock. Stir in the sour cream, stirring completely until it melts in.
- Serve the chili immediately, topped with cilantro, chives and tortilla chips. You can add on some cheese if you wish!
- Leftovers of this are delicious! You might need to add in a drop of stock or water when reheating.
BUTTERNUT SQUASH, CHICKEN, AND WHITE BEAN CHILI
Provided by ChefJeffe
Time 29m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium high flame. Add ground chicken and saute for a few minutes to brown, breaking up with a wooden spoon as you go. While chicken is browning grate onion on a large box grater and mince garlic. After chicken has browned for a few minutes and pink is mostly gone, add onion and garlic. Continue to saute for another 3 minutes. While chicken is working, peel squash and discard seeds. Cut into bite sized pieces that would fit on a spoon, no bigger than 1 inch by 1 inch. You should have about 4 cups of diced squash when done. To the chicken add the chili powder, cumin, and cinnamon along with some salt and pepper. Saute for another two minutes, stirring everything to combine. Rinse and drain beans then add them to the pot along with diced squash and chicken broth. Bring pot to a boil. Mince sage leaves and chop cilantro. Stir herbs into boiling chili with some additional salt and pepper. Reduce heat to a simmer. Cover with a lid and let simmer for about 15 minutes. Remove from heat and stir in butter. Add additional salt and pepper to taste.
EASY WHITE BEAN CHICKEN CHILI WITH BUTTERNUT SQUASH
Provided by Heidi
Number Of Ingredients 10
Steps:
- Heat the oil in a large dutch oven over medium high heat. Add the chicken and cook until browned, stirring frequently. Add the onion and cook for 3-5 minutes or until softened. Add the butternut squash, beans, chiles and chicken broth. Stir in the tortilla chips, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes or until the squash is tender and chicken is cooked through.
- Ladle into bowls and sprinkle with Monterey jack cheese and cilantro. Serve with tortilla chips on the side.
CHICKEN BUTTERNUT CHILI
At our house, we just love a good comforting, hearty, tomato-based chili with bold flavors! This unique chili is loaded with veggies and flavor. You can also prepare the recipe in the slow cooker. Just add ingredients to the crock and cook over high heat for about 4 hours. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute carrots, celery and onion until tender, 6-8 minutes., Stir in squash, tomato, tomato paste, seasoning mix and stock; bring to a boil. Reduce heat; simmer, covered, until squash is tender, 20-25 minutes. Stir in chicken; heat through. Sprinkle with cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 591mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 4g fiber), Protein 15g protein. Diabetic Exchanges
BUTTERNUT SQUASH AND TURKEY CHILI
This is a delicious, filling chili. Serve topped with sour cream and tortilla chips!
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
- Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.
Nutrition Facts : Calories 165 calories, Carbohydrate 20.5 g, Cholesterol 23.7 mg, Fat 3.3 g, Fiber 5.2 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 709.2 mg, Sugar 4.8 g
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- Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add squash; sauté 8 minutes or until lightly browned on all sides. Remove squash from pan; set aside.
- Add remaining 1 tablespoon oil to pan. Add 5 teaspoons garlic, onion, and next 7 ingredients (through red pepper) to pan; sauté 6 minutes or until vegetables are tender. Add stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium, and simmer, uncovered, 10 minutes.
- Place 1 cup beans in a small bowl; mash with a potato masher or a fork. Add mashed beans, remaining 1 cup beans, and reserved squash to pan. Cook 3 minutes. Stir in chicken; cook 2 minutes or until thoroughly heated.
- Combine remaining 1 teaspoon garlic, cilantro, and lime rind in a small bowl. Top each serving with about 1 teaspoon cilantro mixture.
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